A chunk of Pecorino pepato (Pecorino with black peppercorns), shaved into curls with a vegetable peeler, for garnish

PREPARATION

In a shallow dish, combine the lemon zest and juice with half of the garlic, 3 to 4 tablespoons of the EVOO and the thyme.

Preheat an outdoor grill or indoor grill pan to medium-high.

Butterfly the chicken pieces: Open them up like a book by cutting into them horizontally without going all the way through. Once butterflied, pound the meat into thin cutlets; season with salt and pepper. Turn them in the lemon-thyme marinade. Let stand.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons EVOO, 1 turn of the pan, over medium-high. Add the corn and lightly brown, 3-5 minutes. Add the zucchini, scallion whites, chile pepper and the remaining garlic to the corn; season with salt and pepper. Cook to soften, 3-4 minutes. Add the butter and stir to melt, creating a creamy sauce. Remove the zucchini-corn sauce from the heat and toss in the tomatoes and herbs.

Grill the chicken 3-4 minutes on each side then transfer to plates.

Top each chicken cutlet with a cup of the baby arugula and some of the warm zucchini-corn sauce. Top with the Pecorino pepato curls.